These Coconut Flour Brownies are very Allergy Friendly, fudgy, moist and delicious. Free of Dairy, egg, soy, yeast, gluten, grain, gum. Makes 8 by 8 brownie pan. Vegan Eggless Gluten-free Grain-free Recipe Jump to Recipe
One more year and one more Diwali and a ton of sweets later, here is more sweet to start up the holiday season!
These brownies are the bomb. They are made of coconut flour, loads of chocolate and are very allergy friendly. No gluten, grain, gum, dairy, egg or nuts. Love chocolate? Make Brownies.
The recipe makes bittersweet brownies with the amount of dark chocolate in them. To make them less bitter, use all semi-sweet chocolate.
Coconut flour behaves and feels different. The texture of these brownies will not be too gooey as they sit. They are best consumed when warm after baking. Reheat before serving. It grows on you though I tell you. I love my regular spelt flour brownies, and I also love these. They are adaptable and less prone to baking issues. 🙂
Coconut flour is not ground up dried coconut flakes (hence cannot be made directly from shredded coconut). It is ground dried, defatted coconut meat. It soaks up a lot of moisture and behaves very differently compared to regular grain flours.
More Brownies from the blog.
No Bake Cookie Dough Brownies Made with Lentils. GF
Brownie Mix in a Jar.
Triple Chocolate Salted Caramel Brownies.
Chocolate Chip Cookie, Date Caramel, Brownie Bars.
Tiramisu Cheesecake Brownies. GF
These Coconut flour brownies would make a great addition to the Halloween treats.
And this Bollywood Thriller dance lessons and video for your next Halloween Bollywood fusion party!😉
Every year around Diwali or any major festival, we remember the celebrations at home. Its been years since we visited India and those memories get fuzzy. Reminders like this ad (with subtitles) helps make them fresh and also a lot more emotional. Things have changed since when I came to the US to study and would call home for a few minutes every month because of the exorbitant international call cost, to now skype-ing pretty much every other day. We all are closer but still so far. Note: I do not endorse any of the products in the ad. 🙂 its the sentiment.
Back to them Coconut flour Brownies.
Steps:
Heat coconut milk, melt the chocolate.
Mix in the maple, sugar, vanilla, flax, psyllium and oil.
Add coconut flour and mix in. fold in the chocolate chips
Transfer to baking pan. Bake for 24 minutes.
Let cool a bit before slicing and serving.
Video:
Coconut Flour Brownies
Ingredients
- 1 cup (250 ml) light coconut milk or almond milk or other non dairy milk
- 3 Tbsp flaxmeal
- 2 tsp psyllium husk or use flaxmeal
- 1/2 cup (0.5 cup) 70 to 85% dark chocolate or use semi sweet to make less bitter
- 1/2 cup (90 g) vegan semi sweet chocolate chips
- 1/2 cup (0.03 ml) maple syrup
- 2 Tbsp ground sugar or 12 drops stevia
- 3 Tbsp oil coconut or organic canola
- 2.5 tsp vanilla extract
- 3/4 cup (112 g) + 2 Tbsp Tbsp coconut flour
- 3 Tbsp cornstarch or arrowroot or tapioca starch
- 1/4 tsp (0.25 tsp) baking soda
- 1/4 tsp (0.25 tsp) baking powder
- 1/8 tsp (0.13 tsp) pinch of salt
- 1/4 cup (45 g) vegan mini chocolate chips or regular size chocolate chips to fold into the batter
Instructions
- Preheat the oven to 365 degrees F / 180ºc.
- Heat coconut milk to just about a boil. Pour into to a bowl. Add the flax meal, psyllum husk, Dark chocolate, semi sweet chocolate and let sit for minute. Then mix well to melt to a smooth consistency.
- Add the maple, sugar, oil, vanilla extract, and mix well. Let sit for 5 minutes.
- In another bowl, add coconut flour, starch, baking powder and soda and salt. Whisk well.
- Add dry to the wet and mix to combine. Fold in the chocolate chips. Taste and add more sugar if needed. The batter will be more of a spongy soft dough and it will continue to dry out. Do not let it sit for long. bake immediately. Transfer batter/dough to greased or parchment lined pan. Pat down to flatten.
- Bake at 365 degrees F / 180ºc for 24 to 25 minutes. Cool for 10 minutes before slicing. If using smaller multiple pans, bake for 18 to 19 minutes. Brownies are best served warm right after baking. Store on the counter for the day and refrigerator for a few days. Reheat before serving.
Video
Notes
Nutrition
these Brownies are being shared at this weeks VVP and Allergy Free wednesdays
Marisa says
May 22, 2017 at 3:51 amI tried this recipe but made it less sweet for my vegan friend. She was so happy with the cake and even the non-vegans were very impressed! Thumbs up for a great recipe, keep doing what you do. Thank you so much!
JulieT says
May 23, 2017 at 6:22 pmWell these are amazing! I have been looking at the picture of these on your webpage since I became a vegan and longing for them. Somewhere in the journey I made other vegan brownies that were so disappointing and totally missed the mark that I gave up. Then I saw these again, sitting on the side of the page of your newest recipe and I had all the ingredients. I have no idea why I waited so long but these wonderful and are even better then they look. They are moist and dense and chocolatey-everything a great brownie should be! I can’t believe I wasted years looking for a perfect brownie when it was here all along!
Shannon says
October 15, 2017 at 10:55 pmThis recipe came out fantastic! I followed it just as written and the brownies were delicious! It can be hard to achieve reliable recipes with coconut flour so it is much appreciated how accurate this one is! Will definitely make again. Thank you!
Richa says
October 16, 2017 at 8:06 pmAwesome! So glad it turned out well!
Suzanne says
January 9, 2018 at 6:23 pmHi! This looks like a great school friendly option for my daughters birthday party with her class! Will this recipe work if I bake it in a muffin tin or mini muffin tin (with it without liners) ? The kids all want “cupcakes” so just wondering how long to bake, if it will dry out or react funny. Thank you!
Richa says
January 9, 2018 at 6:46 pmIt should work fine. Bake for about 12 to 14 mins and regular for 21 to 23. Once cool, do add a ganache or some frosting as that will help keep them moist.
Heather says
July 1, 2018 at 9:28 amThese look delicious. Do you know an alternative for the tapioca starch? I’m allergic to corn, potato and tapioca, which eliminates cassava and other derivatives of starches in the potato, tapioca or corn families. I would love to find an alternative for this recipe and all the other baking that requires a starch. Thanks for your help!
Richa says
July 1, 2018 at 12:54 pmYou can omit the starch in these. It adds some binding and lightness. the brownies might be a bit crumbly thats all. if rice flour works, then add 2 tbsp white rice flour.
Lisa Falbo says
August 31, 2018 at 3:55 pmCan I substitute a cocoa powder in place of the 1/2 cup of 70% – 85% or semi sweet chocolate you use? Thanks
Richa says
September 1, 2018 at 7:57 pmIt might turn out dry. Melted chocolate acts as a binder/adds moisture. If you do try it, lmk how it went.
Ieva says
April 2, 2019 at 11:18 amHi! How to make flaxmeal? When it’s written 3 tbsp of flaxmeal, how to understand it?
Richa says
April 2, 2019 at 11:48 amtake 3 tbsp flax seed and blend in a blender until coarse and use.
Lorna L. Morrison says
July 22, 2019 at 2:20 pmSo, it’s 3 Tbsp flax seed & not 3 Tbsp flax meal?
Richa says
July 22, 2019 at 7:38 pmits flax seed meal. Flax seed that has been ground into a coarse meal
Ieva says
October 15, 2019 at 9:47 amHi! Could yiu explain me? It’s written in recipe “70 to 85 % dar chocolate”, but in video you use cocoa? I’m interested in this recipe a lot, so I want to make it in a right way 🙂
Richa says
October 15, 2019 at 12:22 pmin the video i used chocolate chips instead of chopped 70% dark chocolate. I mention in the ingredient list that you can use either.
Carmen says
December 27, 2019 at 2:07 pmThanks for this recipe, the brownies are deliciously rich and tasty! Once I got the ingredients together they were also easy to make – I used date syrup instead of maple as that’s what was in the fridge and melted 1 x 100g bar dark chocolate into the milk (this replaced the mix of dark chocolate and semi sweet chocolate chips). A non-vegan friend of my daughter said “Mmm, this is a good brownie!”
I also found your step by step instructions great and it was helpful to know what the batter would look like. My brownie baked in around 20 minutes on the middle shelf at 180 C. I didn’t make the ganache as the brownie is rich enough without it, but I will probably try that recipe as a topping or sauce for other desserts.
Richa says
December 27, 2019 at 3:31 pmawesome!
Lori says
December 31, 2019 at 2:13 pmThank you so much for this recipe! I’ve been searching for years (and had given up)for a vegan recipes for my son who is allergic to dairy and eggs. He had never had a decent brownie. Another son is now also gluten free, so this fits the bill perfectly! I’ve made it many times and it always turns out well. The only changes I made are using all dairy free semisweet chocolate chips instead of a blend of chocolates and I mix the flax and psyllium into the dry ingredients because I found they would clump in the hot milk mixture. Thank you for giving us brownies we can all eat!
Richa says
December 31, 2019 at 3:07 pmawesome!
Vani says
February 15, 2020 at 9:04 pmHi
How many days does the brownie last?
Richa says
February 16, 2020 at 12:37 pm3 days on the counter. refrigerated for 2 weeks
Mona says
March 24, 2020 at 8:10 pmHi! I love your recipes!!
If I want to double the batter and pan size, can I just double the baking time?
Thanks again’!
Richa says
March 26, 2020 at 4:14 pmbaking time wont double but will jus increase by 10-15 mins, double evryhing else